Daily Globe, Ironwood, Michigan July 29, 1920, page 3 Blanch and finely shred one-half cup of almonds. Cook in enough butter to prevent burning until delicately browned. Mix two tablespoons of chopped pickles, one tablespoon of Worcestershire sauce, one tablespoon of chutney, one-fourth teaspoon of salt and a few grains of cayenne. Pour this mixtureContinue reading “Deviled Almond Sandwiches in 1920”
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Tested Recipes in 1920
Daily Globe, Ironwood, Michigan July 12 1920, page 3 Cream of Spinach Soup One cup cooked spinach (spinach to be stewed in little water, three pints milk or milk and water), one tablespoon butter, one tablespoon flour, one tablespoon salt. Put spinach through colander, heat the milk to boiling and thicken the flour with aContinue reading “Tested Recipes in 1920”
Recipes of Yesteryear 